Simple, Attractive Oreo Crepe Rolls Recipe That You Can’t Resist

How to Make Rolled Oreo Crepe Cake

• 1

  Prepare the Oreo cookies

  Separate 15 Oreo cookies into 2 parts: the shell and the filling. Put 10 Oreo cookies into a mortar and grind them finely.

  Break the remaining 5 Oreo cookies into small pieces and place them in a bowl.

  

  
• 2

  Sift the flour

  Sift 125g of all-purpose flour and 1 tablespoon of cocoa powder into a bowl. Then add 2 tablespoons of sugar, 1 egg, and 120ml of fresh milk to the flour mixture, and use a whisk to mix well.

  

  
• 3

  Mix the batter

  Pass the mixture through a sieve, then add 2 tablespoons of crushed Oreo cookies and mix well.

  

  
• 4

  Fry the crepe shell

  Heat a pan on the stove, add 20g of unsalted butter and stir until the butter completely melts.

  Take an adequate amount of batter and pour it into the pan, spreading it thinly. Wait for about 1 minute until small bubbles form on the surface, then flip to the other side and fry for a few more seconds before removing it. Repeat until all the prepared batter is used.

  Tip:

  • The cooking time for the second side is very quick, so keep an eye on the crepe to prevent burning.
  • You should aim to make about 5 – 6 crepes per batch!

  

  
• 5

  Making Oreo ice cream

  Pour 180ml of whipping cream into a bowl, use a whisk to beat vigorously and quickly until the whipping cream is thick and forms soft peaks.

  Add the Oreo cream filling to the whipping cream along with 2 tablespoons of crushed Oreo cookies and mix thoroughly.

  Tip:

  • You can place the bowl of whipping cream over a bowl of ice to whip the cream faster.
  • The whipping cream must be kept cold before whipping; otherwise, it will not whip up.

  

  
• 6

  Shaping

  Arrange the layers of crepe on the table stacked horizontally as shown in the picture.

  Continue to spread the Oreo cream evenly over the surface of the crepe. Add the crushed Oreo cookies on top.

  Fold the edges of the crepe inward, and finally roll it tightly along the length of the crepe.

  Use plastic wrap to tightly cover the crepe and refrigerate for 2 hours. Take the cake out and sprinkle the remaining 1/5 of crushed Oreo cookie on top, and the cake is ready.

  Tip: Let the crepe cool down completely before rolling it up, as a hot crepe will melt the cream and affect the aesthetic quality of the finished product.

  

  

  

  
• 7

  Final Product

  The cool and delicious Oreo roll crepe features a soft crepe shell with a milky aroma and a rich cream filling that carries the distinctive flavor of Oreo. All the elements blend together to create an appealing dessert.